|Mango chutney is one of my most favourite things. I prefer chutney to have vivid flavour, with a subtle sweet and sourness. They are one of the few places I use a fruit juice concentrate as it makes beautiful chutney. Makes 1.5 litres approx of chutney.
- 2 kg mangoes - weighed with seed and skin
- 1/2 - 1 teaspoon ground allspice
- 180gm / 1 1/2 cups sultanas
- 60 gm ginger - peeled and finely diced
- 1 - 2 red chilli - seeded and finely chopped - added to taste
- 3/4 - 1 cup apple cider vinegar
- 1 - 1 1/2 cups apple juice concentrate
Wash the jars and lids, placing them on a baking tray lined with a clean tea towel and keep warm in a low temperature oven. Wash and dry your ladle and funnel.
Peel the mangoes and cut the flesh into roughly 1 cm dice. Add to a 26 cm pot with allspice, sultanas, ginger, a small amount of chilli to start, 3/4 cup vinegar and 1 cup juice concentrate and stir through. Very gently bring to the boil, and continue to cook at a slow simmer until thick - approx 1 - 1 1/2 hours, stirring frequently. After about 40 mins, check for taste, adding more juice concentrate, vinegar, and chilli if required. Chutney is cooked when the fruit has lost its bright colour, and takes on a much darker and subtler tone. The liquid should also exhibit a syrupy rather than watery appearance, and have reduced considerably. As the chutney gets towards the end of its cooking time, stir frequently to avoid burning.
Bring a very large pot of water (see Boiling Water Bath above) to a warm temperature.
Remove the jars and lids from the oven, keeping them on their trays, and ladle the warm chutney into the jars, using a funnel. Screw the lids on the jars and using special tongs, lower the jars into the boiling water. When the water comes back to the boil, time 12 mins. Using the same tongs, remove and place the jars on a towel or wooden surface. Let them sit until totally cool - you should have a concave dent in the middle of the lid. If this has not occurred, use the filling straight away and store in the fridge.